yrup,
turning over often and when soft and transparent skim them out into the
jars. Boil down the syrup and strain over the fruit. Fill to overflowing
and seal.

~PRESERVED CURRANTS~--Weigh seven pounds of currants before picking
over, then stem them and throw out all that are not perfect. Put seven
pounds of sugar with three pints of currant juice and boil three
minutes, add the currants, one pound of seeded raisins, and cook all
twenty minutes. Seal in small jars.

~PRESERVED STRAWBERRIES~--The following method for preserving
strawberries is highly recommended. Weigh the berries and allow an equal
amount of sugar. As two cups weigh a pound, the sugar can be measured.
Put the sugar into the preserving kettle with enough cold water to
moisten it, but not enough to make it a liquid. Set the kettle on the
back of the range, and when the sugar has entirely dissolved lay in the
fruit and heat. As soon as it boils skim and cook five minutes. Do not
stir or mash the berries. Now spread them around on deep platters or
enameled pans and cover with panes of window glass. Set in the sun, and
the syrup will gradually thicken. Turn into small jars and seal.

~RHUBARB JAM~--Add to each pound of rhubarb cut without peeling, a pound
of sugar and one lemon. Pare the yellow peel from the lemon, taking care
to get none of the bitter white pith. Slice the pulp of the lemon in an
earthen bowl, discarding the seeds. Put the rhubarb into the bowl with
the sugar and lemon, cover and stand away in a cool place over night. In
the morning turn into the preserving kettle, simmer gently
three-quarters of an hour or until thick, take from the fire, cool a
little and pour into jars.

~SPICED CRABAPPLES~--Wash the crabapples, cut out the blossoms end with
a silver knife. To four pounds of fruit take two pounds of sugar, one
pint of vinegar, one heaping teaspoon each of broken cinnamon, cassia
buds and allspice, add one scant tablespoon whole cloves. Tie the spices
in a thin bag and boil with the vinegar and sugar five minutes. Skim
them, add the apples and simmer slowly until tender; which will take
about ten or fifteen minutes. Skim out the apples, putting them in a
large bowl or jar. Boil the sugar five minutes longer and pour over the
fruit. Next day drain off the syrup, heat to the boiling point and pour
again over the apples. Do this for the next two days, then bottle and
seal while hot.

~SPICED CRABAPPLE JELLY~--With crabapples